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The Definitive Classic Pumpkin Pie: Creamy Texture, Perfect Spice Blend

A close-up slice of classic pumpkin pie recipe showing a rich orange filling and a white cream layer on a white plate.
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Follow this straightforward guide to make a traditional, creamy pumpkin pie with a warm spice blend. This recipe works well with a homemade or store-bought crust.

Ingredients

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  • 1 (9 inch) unbaked pie crust (homemade or store-bought)
  • 1 (15 ounce) can pure pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the pie crust on a baking sheet.
  2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, and lightly beaten eggs until smooth.
  3. In a separate small bowl, combine the cinnamon, ginger, nutmeg, salt, and cloves. Add these spices to the pumpkin mixture and mix well until fully incorporated.
  4. Pour the filling mixture into the unbaked pie crust.
  5. Bake at 425 degrees Fahrenheit for 15 minutes.
  6. Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) without opening the oven door. Continue baking for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
  7. Cool the pie completely on a wire rack before slicing. Serve chilled or at room temperature, often topped with whipped cream.

Notes

  • If you use a homemade crust, crimp the edges before filling.
  • If the crust edges begin to brown too quickly during baking, cover them loosely with aluminum foil strips.
  • For the creamiest texture, do not overbeat the filling mixture.

Nutrition

Find it online: https://cookerycourier.com/classic-pumpkin-pie-recipe/